Flank Steak

Eggspert

I am picking up a flank steak today and was wondering if anyone has recommendation on setup. Should i sear it, just like a regular steak? Anyone with great fool proof way, please share!

70chevelle

Be aware of the grain structure before you cook. Flank is normally a thin cut, and only needs a quick, high heat sear on both sides. Once done (rare to med rare) slice thinly across grain. I've gone from Flank & Flat-Iron to London Broil, as they are quite a bit cheaper, thicker, and IMHO just as flavorful. Good luck.

Willie Lump Lump

I like to use Alton Browns skirt steak recipe on flank steak (http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe/index.html)
If you check the recipe section on this site you can fine a nice recipe for a rolled flank steak.
I much prefer my flank to be below 145 degrees. I think this is a bad cut for people who like there meat gray.
TTFN WLL

Ross in Ventura

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=603403&catid=1

Ross